- saucepan, heatproof bowl
- 150 g butter (melted)
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tsp wine vinegar
- 1 pinch salt (to taste)
- Pour water into a saucepan, filling it is no more than half full. Leave on a very low heat to simmer.
- Whisk the egg yolks, lemon juice and vinegar together in a heatproof bowl until the mixture is an even, pale colour and has thickened.
- Place the bowl over the saucepan of simmering water. Make sure the water doesn't touch the bottom of the bowl. This method helps avoid excessive heat which can cause it to separate.
- Whisk the mixture for 2 minutes.
- Add the melted butter, and continue to whisk until the mixture has again thickened and doubled in volume.
- Remove the bowl from heat. Season to taste.
- Serve over your favourite meal.
Is hollandaise sauce an emulsion?
Yes, an emulsion is a mixture of two ingredients that would not usually mix together. This is why if heated too quickly or too much, hollandaise can split.
Is hollandaise sauce dairy free?
No, butter is a key ingredient in the recipe.
Is hollandaise sauce gluten free?
Yes, hollandaise contains no flour to thicken it – eggs and butter are its main ingredients.
Is Hollandaise sauce healthy?
Not really, eggs and butter are high in fats, the sauce however is delicious, but best used as a special treat.